This Mango and Yoghurt Ice Pops recipe is a family favourite! Use coconut yoghurt for a dairy-free version.
Eventhough we’ve had an extra day of Summer this year, 2012 being a leap year and all, the weather hasn’t been very kind to us. It’s been rainy and sometimes outright cold… until about last week when it finally warmed up for a day and started to pour again.
Nevertheless, the little rays of sunshine we were blessed with yesterday and a few more peeking through the clouds today have reminded me to make the most of the season’s mangoes. Considering our pot luck with the weather, and the inevitable end to the plentiful supply of ripe, juicy mangoes as the seasons change, mango and yoghurt ice pops sounded like the right idea.
Healthier than their ice cream counterparts they are low in fat and have no added sugar. To spice them up a little, I have added some coconut milk and ground cinnamon.
For more wholefood ice cream and ice pop recipes, check out my brand new cookbook, The Wholesome Cook, available in stores and online in Australia and New Zealand. See here for stockists or to order your own signed copy.
Mango and yoghurt ice pops
For the Mango and Yoghurt Ice Pops:
- 2 cups Greek style natural yoghurt or coconut yoghurt
- 2 large ripe mangoes flesh only
- 165 ml (small can) coconut milk
- 1 tsp cinnamon
To make the Ice Pops:
- Place all ingredients in a blender and whizz until smooth.
- Pour into your ice pop moulds, stick a paddle pop stick in and freeze for at least 3 hours, or until set.